By: Maria
The intermittent warm days always makes me want summer here NOW. This year, however, I will try being patient and enjoy the unpredictable spring weather; knowing that summer will be here before we know it.
One of the many food pleasures of the impending summer is homemade sorbet - fruit is in abundance during the summer, but there are a few seasonal fruits that begin to appear late spring (strawberries, kiwi!) .
For this recipe, fresh fruit is always the best choice, but I have made sorbets in the middle of winter and have used frozen berries - works well also.
Ingredients
1 can coconut milk(full fat, unsweetened)
2 c berries of choice
1 ripe banana (the old ones work best!)
1 tsp vanilla
handful of raw nuts (pecans, walnuts or almonds)
unsweetened coconut flakes to taste (optional, but good!)
Throw ingredients into a food processor and process until creamy. Place in freezer until firm, or - if you absolutely cannot wait - eat.
You can use any combination of fruit to customize your sorbet!
Enjoy!
Ingredients
1 can coconut milk(full fat, unsweetened)
2 c berries of choice
1 ripe banana (the old ones work best!)
1 tsp vanilla
handful of raw nuts (pecans, walnuts or almonds)
unsweetened coconut flakes to taste (optional, but good!)
Throw ingredients into a food processor and process until creamy. Place in freezer until firm, or - if you absolutely cannot wait - eat.
You can use any combination of fruit to customize your sorbet!
Enjoy!
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